In my world, food
never really has a set time or place. It’s all about what I’m feeling.
If that happens to be ice
cream when it’s freezing in January, so bet. When I’m craving breakfast for
dinner, I’m going for it. And I’ll be damned if someone tries to tell me I
can’t eat soup in July.
I love soup, and I’m
not afraid to show it. When I want to make something I know will be tasty and
satisfying, I always to go with soup. Even if it is 85 degrees F in sunny
southern California. That’s why we have air conditioning!
You will need…
2 pounds carrots,
peeled and cut into chunks
1 onion, chopped
4 garlic cloves,
peeled
2 tablespoons olive oil
6 cups chicken broth
¼ cup chopped basil,
plus 2 tablespoons for garnish
Salt and pepper to
taste
Start by preheating
your oven to 375 degrees F.
Spread the carrots,
onions and garlic to a large baking sheet and toss them with the olive oil.
Season well with salt and pepper.
Roast the carrots and
company for 45 minutes, until tender.
Combine the roasted
veggies and the chicken broth and bring to a boil.
When the soup boils,
reduce and simmer for 10 to 15 minutes.
Season with salt and
pepper and add in the basil.
Cook for an additional
1 minute.
Working in batches in
a blender or with an emersion blender, work to puree the soup until smooth.
Top with fresh basil
and serve hot.
Love and Beer Floats
Angela
Roasted Carrot Soup
2 pounds carrots,
peeled and cut into chunks
1 onion, chopped
4 garlic cloves,
peeled
2 tablespoons olive oil
6 cups chicken broth
¼ cup chopped basil,
plus 2 tablespoons for garnish
Salt and pepper to
taste
Start by preheating
your oven to 375 degrees F.
Spread the carrots,
onions and garlic to a large baking sheet and toss them with the olive oil.
Season well with salt and pepper.
Roast the carrots and
company for 45 minutes, until tender.
Combine the roasted
veggies and the chicken broth and bring to a boil.
When the soup boils,
reduce and simmer for 10 to 15 minutes.
Season with salt and
pepper and add in the basil.
Cook for an additional
1 minute.
Working in batches in
a blender or with an emersion blender, work to puree the soup until smooth.
Top with fresh basil
and serve hot.
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